Kinetic Analysis of Food Systems (eBook)

Alejandro G. Marangoni (Autor)

eBook Download: PDF

2017 | 1st ed. 2017
XIV, 173 Seiten
Springer International Publishing (Verlag)
978-3-319-51292-1 (ISBN)

Infos

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hands-on approach focused on putting the content discussed to direct use. The book lays out the requisite basic information and data surrounding kinetic modelling, presents examples of applications to different problems and provides exercises that can be solved utilizing the data provided. 

Kinetic Analysis of Food Systems pursues a practical approach to kinetic analysis, providing helpful exercises involving chlorophyll degradation in processed vegetables, metabolic oscillations and sugar accumulation in cold-stored potatoes, transesterification of oils to manufacture biodiesel, aggregation of whey proteins to make protein gels and crystallization of fat stabilizers used in nut butters, among others. The book lays out the basics of kinetic modelling and develops several new models for the study of these complex systems. Taken together with the accompanying exercises, they offer a full portrait of kinetic analysis, from its basic scientific groundwork to its application.

Alejandro Marangoni is a Professor and Canada Research Chair in the Department of Food Science at University of Guelph in Guelph, Ontario, CA.

Inhalt

Introduction and Philosophy of Modelling   Section 1. Fundamentals of Kinetics             Generalities Basic Definitions             Dependence of Reaction Rates on Temperature             Theory of Reaction Rates             Reaction in Solution             Diffusion Controlled Reactions             Experimental Determination of Reaction Order and Rate Constants             Modeling Complex Reaction Pathways             Enzyme Kinetics   Section 2. Kinetic Modeling of Complex Processes in Food Systems Section 1. Differential Equations of First Order: Chlorophyll Degradation in Green Tissues – Olives, Cabbage and Pickles Section 2. Multiresponse Modelling using Differential Equations: Low-Temperature Sweetening in Potato Tubers Section 3. Fourier Series: Sucrose Oscillations in Cold-Stored Potatoes Section 4. Biodiesel Synthesis via Transesterification of Soybean Oil with Methanol Section 5. Nonlinear differential equations: Crystallization Kinetics – The Avrami Model Section 6. Mechanistic Modelling: Steady State Nucleation Kinetics – The Fisher-Turnbull Model Section 7. Stochastic Modelling: Non-Isothermal Nucleation Kinetics in Fats Section 8. The Power of Numerical Techniques: Oil Migration Kinetics through cocoa butter Section 9. Von Smoluchowski revisited: Aggregation Kinetics of Whey Protein Isolates Section 10. Chaos and chaotic behavior.   Chapter 3.  Micromath Scientist (or other software package)   Section 4. Problems

Produkt-Details

• Erscheint lt. Verlag: 15.2.2017
• Zusatzinfo: XIV, 173 p. 89 illus.
• Verlagsort: Cham
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik
• Schlagworte: Complex Food Systems • Enzyme kinetics • Food Modelling • Kinetic analysis • Kinetic Reaction Rates
• ISBN-10: 3-319-51292-7 / 3319512927
• ISBN-13: 978-3-319-51292-1 / 9783319512921